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来源：百度知道 编辑：UC知道 时间：2024/05/26 20:02:42
The ascorbic acid levels in various microwave power categories of spinach were compared with the levels in the corresponding fresh sample in Table 2 and differences were observed in ascorbic acid values of spinach. Reduction in the ascorbic acid levels of the samples subjected to microwave drying was recorded depending on time. Ascorbic acid values gave the lowest results (23.30 mg 100-1 g-1) in the power level of 90 W, the longest drying period. Ascorbic acid values of the spinaches dried in the energy levels of 160 W (with 25.67 mg 1001 g1) and 350 W (25.70 mg 1001 g1) were found lower than those in higher energy levels. The differences between the values were also found significant statistically (Table 2). Although there were not very notable differences statistically between 500 W and higher powers with respect to ascorbic acid values, the best ascorbic acid values were obtained at 750 W power with 43.09 mg 1001 g1 and at 650 W power with 43.57 mg 1
3.3. Ascorbic acid
The ascorbic acid levels in various microwave power categories of spinach were compared with the levels in the corresponding fresh sample in Table 2 and differences were observed in ascorbic acid values of spinach. Reduction in the ascorbic acid levels of the samples subjected to microwave drying was recorded depending on time. Ascorbic acid values gave the lowest results (23.30 mg 100-1 g-1) in the power level of 90 W, the longest drying period. Ascorbic acid values of the spinaches dried in the energy levels of 160 W (with 25.67 mg 1001 g1) and 350 W (25.70 mg 1001 g1) were found lower than those in higher energy levels. The differences between the values were also found significant statistically (Table 2). Although there were not very notable differences statistically between 500 W and higher powers with respect to ascorbic acid values, the best ascorbic acid values were obtained at 750 W power with 43.09 mg 1001 g1 and at 650 W power with 43.57 mg